PAPRIKA CHICKEN RECIPE

Ingredients

• 4 pieces Chicken Thighs, Bone‑In, Skinless (about 1.5 lb, seasoned with salt and pepper)
• 1 tsp Salt (divided between seasoning and sauce)
• 1 tsp Black Pepper (freshly ground, divided)
• 2 tbsp Vegetable Oil (enough to coat the skillet bottom)
• 2 tbsp Unsalted Butter (cut into pieces)
• 1 medium Onion (diced)
• 1 tsp Garlic (minced (about 2–3 cloves))
• 1.5 tbsp Paprika (regular sweet paprika)
• 0.5 tbsp Smoked Paprika (adds smoky kick)
• 2 tbsp All‑Purpose Flour (for thickening the sauce)
• 2 cup Chicken Broth (low‑sodium)
• 2 medium Carrots (sliced into rounds)
• 3 medium Potatoes (cubed)
• 2 sprigs Fresh Thyme (or ¼ tsp dried thyme)

Instructions

1. Prepare Ingredients

   Dice the onion, mince the garlic, slice the carrots, cube the potatoes, and measure out all spices, flour, and broth. Season the chicken thighs on both sides with a pinch of salt and black pepper.

   Time: PT5M

2. Sear the Chicken

   Heat the skillet over medium‑high heat, add the oil, and place the chicken skin‑side down. Cook 4 minutes until a golden crust forms, then flip and cook another 2 minutes. The chicken will be partially cooked.

   Time: PT6M

   Temperature: medium‑high

3. Remove Chicken

   Transfer the chicken to a plate and set aside while you build the sauce.

   Time: PT1M

4. Sauté Onion

   Reduce heat to medium, add butter to the same pan, then add the diced onion. Cook, stirring occasionally, for 2 minutes until softened and translucent.

   Time: PT2M

   Temperature: medium

5. Add Garlic and Basic Seasoning

   Stir in the minced garlic, ¼ tsp salt, and ¼ tsp black pepper. Cook for about 30 seconds until fragrant.

   Time: PT1M

   Temperature: medium

6. Toast Paprika

   Add 1½ tbsp regular paprika and ½ tbsp smoked paprika. Stir constantly for 20‑30 seconds to awaken the flavors without burning.

   Time: PT1M

   Temperature: medium

7. Create a Roux

   Sprinkle the 2 tbsp flour over the aromatics, stirring to coat. Cook for about 1 minute until the flour loses its raw smell.

   Time: PT1M

   Temperature: medium

8. Add Broth and Simmer

   Slowly pour in 2 cups chicken broth while stirring to avoid lumps. Increase heat to bring the mixture to a gentle simmer, scraping the pan bottom for any caramelized bits.

   Time: PT3M

   Temperature: medium

9. Add Vegetables and Herbs

   Stir in the sliced carrots, cubed potatoes, and thyme sprigs (or dried thyme). Let everything combine for about 1 minute.

   Time: PT1M

   Temperature: medium

10. Finish Cooking

    Return the partially cooked chicken to the pan, skin side up, making sure it’s mostly covered by the sauce. Cover the skillet and let it simmer for 10‑12 minutes, turning the chicken once, until the chicken reaches 165°F and the vegetables are tender.

    Time: PT12M

    Temperature: medium

11. Serve

    Remove the lid, give the sauce a final stir, and serve the chicken and vegetables hot, spooning extra sauce over each plate.

    Time: PT1M

Nutrition Facts

Calories

350

Protein

28 g

Carbohydrates

30 g

Fat

12 g

Fiber

4 g